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White Sauce (for Vegetables, Chicken, Eggs, etc.)

Name: White Sauce (for Vegetables, Chicken, Eggs, etc.)
Yield: 1 servings
Ingredients: 1 pint milk, or half milk and half white stock; 2 tablespoonfuls butter; 2 heaping tablespoonfuls flour; ^ teaspoonful salt; }/4 saltspoonful pepper

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

This white sauce may be used in place of drawn butter in other recipes.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 115. The excerpt below is the record exactly as published.

White Sauce (for Vegetables, Chicken, Eggs, etc.). 1 pint milk, or half milk and half white stock. 2 tablespoonfuls butter. 2 heaping tablespoonfuls flour. ^ teaspoonful salt. }4> saltspoonful pepper

Cook this with the app: pantry check, scaling, and the assistant.